Influence of fat replacement with inulin on selected properties of model sausages

Summary.

The aim of the study was to assess the effect of fat replacement by inulin, on the selected properties of model finally comminuted sausages. The experimental products were manufactured according to four formulations (control and three with inulin). In the formulations containing inulin 1/3, 2/3 or the whole fat raw material was replaced by a 25% (w/w) solution of inulin. The yield of the sausages after heat treatment (smoking and scalding) was determined. Following quality characteristics of the final products were investigated: proximate chemical composition, colour values (L*, a*, b*), and instrumental texture parameters (cohesiveness, springiness, chewiness, hardness). Sensory analysis of the sausages was also conducted. Drip loss during refrigerated storage and cooking loss after preparation for consumption were determined. Irrespective of the level of replacement of fat with the inulin solution, the low fat sausages had similar springiness, cohesiveness and colour values as the control product. Replacement of fat did not affect significantly drip loss during refrigerated storage and cooking loss before consumption. However, the replacement of the whole amount of fat brought about decreased yield after smoking and scalding, as well as decreased instrumental chewiness and hardness and lower sensory scores. Application of inulin made possible to manufacture acceptable sausages with reduced fat content when up to 2/3 of the fat was replaced by the inulin solution. The fat content was diminished by 45% in comparison to the control product (from 29.4% to 15.9%).